Chef Chris Ward developed a passion for food as a child.
Inspired by the style of his mother’s Louisiana cooking
and his extensive travels with his parents, the seeds
of Ward’s interest in haute cuisine were planted at
an early age. Now, more than 20 years later, his creativity
has been recognized and applauded by such publications
as Food & Wine, Bon Appétit, Gourmet, and The New York
Times.
Ward’s professional culinary career began in 1979 at
Universal Restaurant Group’s upscale establishments
Arthur’s and Old Warsaw in Dallas, where his talent
was quickly recognized and rewarded with a promotion
from line chef to sous chef. From there, he accepted
the position of executive chef at Dallas’s landmark
restaurant, Agnew’s, where his fresh New American dishes
earned a four-star rating from The Dallas Morning News.
In 1985, he was honored with the distinction of being
the first American chef to assume the Executive Chef
position at the Dallas-based Fairmont Hotel’s Pyramid
Room and Venetian Room. In August 1995, Chris was handpicked
as Executive Chef at the AAA Four-Diamond Award-winning
Bedford Inn and Restaurant in New Hampshire.
In 1998, Ward brought his expertise to the Dallas-base
MCrowd Restaurant
Group, the company responsible for such Dallas favorites
as Mi Cocina and Taco Diner. The company invited Chris
to join them in creating a fine dining division. The
result of their partnership is called Restaurant Life,
a boutique restaurant group which showcases Ward’s cuisine
with sharp style and sense of casual elegance.
Restaurant Life includes The Mercury, which features
French-inspired New American cuisine in a minimalist
atmosphere; Citizen, which offers neo-Asian fare in
sleek surroundings; and Chop House, a prime steak house
with a distinctly modern flair in Fort Worth. Chris
serves as executive chef at all three of these award-winning
restaurants.
Currently, Chris Ward and his partners are working
on the opening of a new Restaurant Life concept. Paris
Vendôme, a French brasserie, is scheduled to open in
Summer 2001. In addition, Ward is working on his first
cookbook, RESTAURANT LIFE which includes a varied selection
of signature dishes from his many restaurants. RESTAURANT
LIFE will be published in Fall 2001. (more)